Cuantificación del hdl y ldl evaluadas en el músculo del camarón litopenaeus vannamei en etapa de engorde

Abstract:

Being the shrimp one of the marine products that are present with more frequency in our diet; it is necessary to know their lipids content and cholesterol. Presently work, the extraction of the fat was carried out it for the soxhlet method and the quantification of the HDL (good cholesterol) and LDL (bad cholesterol) it determined it to him by means of espectrofotometry. The obtained results indicate us that the shrimp in spite of having a bigger percentage of LDL with relationship to the HDL, is not dangerous for the health since presents a contained first floor of fat in the muscle.

Año de publicación:

2015

Keywords:

• ETAPA DE ENGORDE
• MÚSCULO DEL CAMARÓN
• HDL Y LDL
• Cuantificacion

Fuente:

rraae